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'Products using fermentation with fungi.'

1 Wine Fermentation
2 Gasoline Fermentation
3 Bioremediation
- 3.1 Historical Methods of Bioremediation
- 3.2 Organisms and Breakdown Processes
4 Beer Fermentation
5 Bread Fermentation
6 Cheese making

Wine Fermentation

Haley Priscila

Gasoline Fermentation

Queenie

Bioremediation

Yeasts have recently begun to be used to clean up oil spills and other polluted environments through bioremediation, which is the process whereby living organisms, such as bacteria or plants, are used to remove or neutralize contaminants in the environment, such as polluted soil or water (textbook). In particular, oil spills typically occur due to:

Routine shipping operations
Oil refineries
Industrial and municipal waste disposal
Tankers accidents
And more (Saty)

Bioremediation can be subdivided into 2 categories:

Bioaugmentation
Biostimulation

Bioaugmentation is the addition of microorganisms that degrade hydrocarbons to an environment in order to lower the amount of contaminants in that environment (Radermacher). This method is not typically used mainly because there are already microorganisms present in the environment that can degrade the crude products the majority of the time. Also, adding in non-native microorganisms may result in competition between the introduced species and the native species, which may cause problems for the ecosystem (Radermacher).

Biostimulation is the addition of nutrients to the contaminated environment so that microorganisms that degrade hydrocarbons which are already present in the environment can break down the pollutants more efficiently (Radermacher). This method is used more frequently in industry because it removes the factor of competition between organisms. Typically, the limiting factors in the degradation process are nitrogen and phosphorus, and carbon is present in excess due to the pollutant (Radermacher). There are many factors that need to be examined before nutrients can be added into the environment in order to ensure the nutrients will be taken up effectively and remain in the system. These include:

Density of water
Tides
Current

The speed of the bioremedial process is also affected by various physical and chemical factors (Radermacher):

Temperature
Surface area of the pollutant
Oxygen
Nutrients
pH
composition of the pollutant

Temperature plays a major role. Warmer temperatures will allow for higher rates of degradation because the pollutant will not be as thick, meaning the organisms will have a greater surface area to access for their enzymes to attack. A lighter, thinner pollutant will also help the microorganisms to access oxygen for fermentation.

Historical Methods of Bioremediation

In the past, there have been various methods for cleaning up oil spills (Zhu):

Physical methods:
- Booms
- Washing
- Soil movement and tilling
- Mechanical removal
Chemical methods:
- Demulsifiers
- Solidifiers

These methods can be time consuming and expensive depending on the required equipment. Some of the methods, such as mechanical removal, can only be used under certain conditions, such as when there is only a small amount of oil in the water. Others, such as the chemical methods, are very effective but are not healthy for the environment (Zhu). The natural methods used, such as soil movement and tilling, are preferred for the environment, but they take the most amount of time (Zhu).

Using yeasts to ferment the oil has become popular with environmentalists and is becoming more widely used by industry to clean up oil spills. Bioremediation costs less, saves energy, and eliminates the need to eradicate the oil from the location of the spill (Venosa). This helps to further reduce the risk of additional spills that may occur during transportation.

There are a few disadvantages to using bioremediation (Venosa):

Competition between native and introduced organisms
Difficult to perform field studies for data

Organisms and Breakdown Processes

There are many different types of yeast that are used in bioremediation. The following table gives some examples of these species:

The most common yeast used in bioremediation is Yarrowia lipolytica (Satyanarayana). Y. lipolytica is part of the Ascomycota and can be isolated from dairy products and other chilled foods including cheese, yogurt, and sausages. This yeast is also naturally found in oil fields, indicating that it uses oil as a carbon source naturally. This yeast is non-pathogenic and is an obligate aerobe, meaning it cannot live without oxygen (sat). In order for Y. lipolytica to be able to survive the anaerobic (oxygen-lacking) conditions, it uses its hyphae to obtain oxygen from the surface. These hyphae, which are long filamentous structures that are the main mode of vegetative growth of a fungus, also secrete hydrolytic enzymes that are able to degrade oil and other crude heavy metals (Jain + Strouhal).

Another type of yeast, Pichia guilliermondii, is used to help remove harmful metals and metalloids from contaminated environments (Ksheminska). This yeast traps the metals in small vesicles and takes them up into the cell to get rid of them through various reduction-oxidation reactions (reactions in the cell that use the transferring of electrons to help drive other reactive processes).

Yeasts secrete hydrolytic enzymes from their hyphae into the extracellular space (outside of the cell). These enzymes cleave the hydrocarbon chains in oil and other pollutants into carbon dioxide and water. Yeasts perform this reaction without the production of insoluble polycyclic aromatic hydrocarbons (PAHs) that are known as ‘tailings’ and are highly toxic to the atmosphere (bioremediate.com). This is possible because the yeasts use up the hydrocarbons in their own metabolic processes (i.e. during fermentation). During this process, toxins and other pathogens are also removed from the contaminated environment, leaving clean water or soil.

In order for these processes to occur efficiently, oxygen (either from the atmosphere or from water) and a balance between carbon, nitrogen, and phosphorus are required (bioremediate.com). The following video further explains the breakdown of hydrocarbons in contaminants by yeasts and demonstrates just how effective this process is:

Beer Fermentation

History

In Ancient Times, beer was used in many different ways by different colonies of people. It was a crucial part of the culture for many groups. According to Professor Linda Raley of Texas Tech University, Babylonian clay tablets held the recipe for the beloved beverage as early as 4300 B.C. Beer was used in burial and medicinal rituals as well as certain rites and ceremonies. Unlike modern day society, beer was often reserved for royalty because it symbolized the riches they had. At this point in time, the variety was nothing compared to what it is today. Merely 20 varieties of beer existed in the Babylonian colony, which is present day Iraq. Each group of people in these times used grains that were native to their lands, thus giving rise to the different varieties. These varieties include:

Millet (Africa)
Maize (Africa)
Cassava (Africa)
Persimmon (North America)
Sweet potato (Brazil)
Rice (Japan)
Wheat (China)
Guass (Russia)
Barley (Egyptians)
And unrecorded, potentially dozens more!

Requirements for Fermentation

Chemical Process

Fun Facts About Beer

Brought to you by The Beer Store

A person whom enjoys consuming beer can be called a CEREVISAPHILE!

The recipe for beer is one of the oldest known to man!

Bread Fermentation

Nicole

Cheese making

Jorge

[1]

Members

There are many more things than wine that uses fermentation. You could each find something first and if you run out, then pair up on same. Chris

Are we gonna divide the content only next Tuesday when we meet at 2pm in front of the Library Classroom A? If It is Ok, I would like to take the wine fermentation part. Later, we can decide who else would like to take this part too.

Priscila

Sounds good to me, to be honest I will take up whatever. I am not picky with what I have to do.

David

Queenie: Here is the link for the gasoline fermentation thing http://www.afdc.energy.gov/vehicles/flexible_fuel_emissions.html

Meagan

Just thought we would post what fermentations we decided to do when we met today. Arlene is going to do beer fermentation and I am going to do bread fermentation.

Nicole

I will be doing wine fermentation with Priscila -Haley

Thanks Meagan! So I'm going to do E85 gasoline then. Other fermentation products of fungi we could do are commercial organic acids [2] and food dyes [3] and the edible tempe [4] -Queenie

I will be doing bioremediation. Are we going to meet tomorrow at 2 in the library again or just kind of post our stuff? - Meagan

I think just posting our stuff is fine, we don't have to meet. -Queenie

Okay, sounds good! I'm hoping to get my stuff up at some point tonight, and I am totally fine with people editing mine or changing the format to make things flow and look better. - Meagan

Does everybody have a topic then? David just wondering if you can confirm what part you are doing. Lets shoot to all have our parts posted by Thursday morning so that there will be enough time to edit/add to each other's information by Friday when it is due. -Haley

I'm pretty sure David dropped it (look at the 'Members' page). Also, I posted some stuff in my section, still have a bit more info and pictures to add though. - Meagan

Thanks Meagan I didn't realize that was him that dropped, I'm a bit confused because there is still only 6 of us total. Thanks for posting you're stuff though, looks good so far! -Haley

No problem! Okay, so I have all of my info up there, but I completely forget how to put up images and references and the stuff that guy gave us isn't really helpful for me. Could you guys help me out with this? Thanks. - Meagan

Hi Meagan, for uploading images there's the toolbox on the left that has an 'upload file' link. Click that then go to 'choose file' then 'choose picture'. The example in my notes is Image:Bus bus.jpg. For references, can we just put a link to page/article, or do we have to use APA format? -Queenie

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 ==Beer Fermentation==
 ===History===
-In Ancient Times, beer was used in many different ways by different colonies of people.  It was a crucial part of the culture for many groups.  According to Professor Linda Raley of Texas Tech University, Babylonian clay tablets held the recipe for the beloved beverage as early as 4300 B.C.  At this point in time, the variety was nothing compared to what it is today.  Merely 20 varieties of beer existed in the Babylonian colony, which is present day Iraq. Each group of people in these times used grains that were native to their lands, thus giving rise to the different varieties.  These varieties include:
+In Ancient Times, beer was used in many different ways by different colonies of people.  It was a crucial part of the culture for many groups.  According to Professor Linda Raley of Texas Tech University, Babylonian clay tablets held the recipe for the beloved beverage as early as 4300 B.C.  Beer was used in burial and medicinal rituals as well as certain rites and ceremonies.  Unlike modern day society, beer was often reserved for royalty because it symbolized the riches they had.  At this point in time, the variety was nothing compared to what it is today.  Merely 20 varieties of beer existed in the Babylonian colony, which is present day Iraq. Each group of people in these times used grains that were native to their lands, thus giving rise to the different varieties.
-*millet (Africa)
+These varieties include:
-*maize (Africa)
+*Millet (Africa)
-*cassava (Africa)
+*Maize (Africa)
-*persimmon (North America)
+*Cassava (Africa)
-*sweet potato (Brazil)
+*Persimmon (North America)
-*rice (Japan)
+*Sweet potato (Brazil)
-*wheat (China)
+*Rice (Japan)
-*quass (Russia)
+*Wheat (China)
-*barley (Egyptians)
+*Guass (Russia)
-*and potentially dozens more!
+*Barley (Egyptians)
+*And unrecorded, potentially dozens more!
-As time passed, the beer was used for various burial and medicinal rituals by the Egyptians around 1600 B.C.
 ===Requirements for Fermentation===